Shellfish
Clams Oreganata
United States
Baked clams on the half shell topped with oregano-seasoned breadcrumbs, garlic, and olive oil — an Italian-American classic.
Original eatfuls sticker artwork
What it is
A closer look at Clams Oreganata.
Baked clams on the half shell topped with oregano-seasoned breadcrumbs, garlic, and olive oil — an Italian-American classic.
What to look for
Know it when you find it.
The crumb crust should be golden and garlicky over a juicy clam; a New York and New Jersey red-sauce staple.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Clams Oreganata.
United States
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
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Accra, Ghana
Akotonshi
Crab shells filled with crabmeat cooked with onion, tomato, pepper and spice, then baked or grilled.
Galicia, Spain
Sailor's Clams
Almejas a la marinera
Fresh clams cooked with onion, garlic, tomato, pimenton, parsley, and sherry or white wine until the shells open, a Galician classic.
Galicia, Spain
Pan-Fried Clams
Almejas a la sartén
Almejas a la sartén are Galician clams cooked quickly with garlic, olive oil, and white wine in a hot pan.
Basque Country, Spain
Clams in Green Sauce
Almejas en salsa verde
Almejas en salsa verde are Basque clams opened in a green sauce of parsley, garlic, white wine, and oil.
Lisbon, Portugal
Amêijoas à Bulhão Pato
Clams steamed with garlic, olive oil, lemon, and cilantro, a Lisbon seafood essential.